There are endless versions of stuffed vegetables from all over the world. Peppers, both hot and sweet, show up most often. Stuffed peppers can be prepared a day or two in advance or even frozen till needed. The recipe can also be increased and cooked in a large roasting pan to feed a crowd.
This beef and rice version uses sweet or slightly hot Hungarian wax peppers that have begun to ripen and turn red. It’s at this point peppers begin to develop a higher sugar content making the cooked stuffed peppers more interesting. If you aren’t able to find a variety of ripened pepper large enough to stuff, common bell peppers in any color will also do just fine. The rice in this recipe is cooked and cooled before mixing with the ground beef. For extra flavor cook the rice in beef broth or beer.
4 large (or 6 medium) raw fresh peppers
1 lb ground beef
1 cup cooked rice (cooked in beef broth or beer)
½ cup ketchup
2 teaspoons Worcestershire sauce
1 teaspoon paprika
½ teaspoon seasoned salt
Fresh ground black pepper to taste
1 medium onion thinly sliced
1 8 oz. can plain tomato sauce
1 can tomato soup
Bring a large pot of generously salted water to a boil. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add peppers and blanch using a spoon to keep peppers completely submerged about 2-3 minutes until color turns brighter. Drain and set aside to cool.
Mix the ground beef, cooked rice, ketchup, Worcestershire, paprika, salt & pepper together till combined (don’t over mix). Loosely stuff the meat mixture into the peppers.
Place the sliced onion on the bottom of a lightly greased baking pan with high sides. Combine the tomato soup and tomato sauce and pour over the onions. Place the stuffed peppers on top of the sauce.
Cover the baking pan with aluminum foil and bake in a 350 degree oven for 35-45 minutes until beef is cooked through. Serve with plain or mashed potatoes